Stack Your Salad (And Other Plating Tips)

An interview with chef Christopher Styler, author of "Working the Plate." (By Lessley Anderson)

You Want Fries on That?

Hold the ketchup and try one of these twists on the old familiar french fry. (By Kathryn Hawkins)

Looks Count

CHOW’s dos and don’ts of plating. (By Kate Ramos)

Trash Talk

Your garbage deserves a nice package. (By Louisa Chu)

Ham on Rye, Extra Sadism

Is it OK for a restaurant to abuse its customers? (By Helena Echlin)

10 Party Preparation Tips

How to entertain the easy way. (By Amy Wisniewski)

Eat and Get Out

The manipulative techniques of casual-dining establishments (By Jason Horn)

The Friendliest Utensil

Our photographic ode to spoons (By Jessica Su)

Fork on the Left, Knife on the Floor

Designers reinvent the table setting. (By Michele Foley)

How Green Is Your Takeaway Container?

Which takeaway containers are the most (and least) green? (By Elizabeth Gillian)

I Do (Eat)

Get the most out of your wedding caterer. (By Roxanne Webber)

Waste Wise program aims at reducing environmental impact. (By Tea Austen Weaver)

These days rat is on the menu in Vietnam. (By Tea Austen Weaver)

Does catering to a child’s food issues create a finicky eater? Will cutting the crusts off sandwiches lead to weight issues and an unadventurous palate? Some think so. (By Tea Austen Weaver)

Dinner party and park party, wines for all times. (By Daniel Duane)